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CARROT CAKE
1 cup all purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups carrots, grated
1/2 cup oil
2 eggs
1 tablespoon ground almonds (optional)
2 tablespoons finely chopped hazelnuts (optional)
Grease a 10-inch pan. Preheat oven to 325 degrees. To make cake,
put flour, sugar, oil, baking powder, baking soda, salt, cinnamon,
carrots, eggs and ground almonds and chopped hazelnuts into a large
bowl.
Beat until thick and creamy, about 5 minutes with an electric mixer.
Turn cake batter into greased pan; smooth the surface. Bake 55 to
60 minutes or until a wooden pick inserted in center comes out
clean. Turn out cake onto a rack to cool. Cover cooled cake and
let stand one day. Frost.
CARROT CAKE TOPPING
Mix together 1 8-ounce package cream cheese, 1 cup powdered sugar,
4 ounces of butter, 1/2 cup coconut, 1/4 cup chopped walnuts and
1/2 teaspoon vanilla. Spread over cooled cake.
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Carrot 14